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Honeyed Mediterranean vegetables with spiced yogurt dressing

Gina Narramore

Gina Narramore

Author

Recipes

Ingredients

  • 1 red pepper, cored and cut into strips
  • 1 aubergine, cut into 1cm slices 2 courgettes, cut into 1cm slices
  • 3 tbsp olive oil
  • 1 tbsp honey
  • 1 tsp cumin seeds
  • 1 tbsp toasted pine nuts
  • 4 wholemeal pitta breads
  • 100g natural yogurt
  • ½ lemon, juice
  • 1 tsp harissa paste
  • Start the barbecue.
  • Toss the vegetables in 1 tbsp olive oil and, in 2 batches, barbecue over hot coals covered in a light layer of ash, for 3–4 minutes each side, until charred and cooked through.
  • Put in a large bowl.
  • Combine the honey, cumin seeds and remaining 2 tbsp olive oil, then toss into the grilled vegetables.
  • Scatter with the pine nuts. Barbecue or grill the pittas.
  • Mix the yogurt, lemon juice and harissa to make a dressing.
  • Serve with the vegetables and pittas

Recipe taken from Waitrose

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